Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk

LWT

Volumn 40, Issue 7, 2007, Pages 1253-1258

  Sousa, Rita de Cássia S ^a   Coimbra, Jane S R ^a   Garcia Rojas, Edwin E ^b   Minim, Luis A ^a   Oliveira, Fabíola C ^a   Minim, Valéria P R ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Density; Egg yolk; Plasma; Solubility

Indexed keywords

DATA ACQUISITION; PH EFFECTS; POLYNOMIAL APPROXIMATION; PROBABILITY DENSITY FUNCTION; SALTS; SOLUBILITY;

EGG YOLK; PLASMA EGG YOLK; SOLUBILITY DATA;

FOOD PRODUCTS;

EID: 34247268172     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.08.001     Document Type: Article

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